Kellie's Belly

Homemade ice cream topping makes for a real treat to give as a simple gift, or to enjoy on vanilla ice cream at home.  It was fairly easy to make with the help of my new candy thermometer.  The only modification I made was to add walnuts instead of pecans, and I toasted the walnuts before adding them to the sauce.

The recipe can be found at: http://www.relish.com/recipes/butterscotch-bourbon-sauce/ .

This year, for the holidays, I made only one batch of sugar cookies.  Instead of using the traditional recipe, I made a few modifications which included adding cocoa, ground cinnamon, ground chipotle, and ground cayenne to the batter.  These cookies had a sweet and spicy flavor that made them interesting and satisfying without overindulging.

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Not too long ago I was looking for a gluten-free dessert recipe, and stumbled upon this one…  I wasn’t sure how the cake would turn out without any flour, and without any butter or oil in the batter, but I liked the idea of using a healthful ingredient instead of butter and oil.  To give it a little extra kick, and as an attempt to mask any garbanzo bean flavor that might be evident in the end product, I sprinkled a little ground cayenne, ground chipotle, and a ground cinnamon into the batter.

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I’ve been seeing recipes for cake balls, special devices to make cake balls and cake pops, and have been interested in making them for a while.  While I still have not gotten around to making them myself, I did receive a lovely package of them as a Christmas gift.

These might be better described as cake truffles–very moist cake filling with a smooth chocolate coating.  The red velvet variety made for a nice festive holiday treat, though I must say I am partial to the double chocolate!  These were a huge temptation in our fridge for as long as they lasted…